Corn, Jicama, and Pineapple Salsa

A corn salsa that highlights the sweet flavor and crisp texture of fresh corn. P
lacing the corn in boiling water and shutting the heat off heat just barely cooks the interior of corn and the small amount of baking soda ensures the hull is softened.
This method gave us the fresh flavor and sweetness of raw corn without a tough, stringy texture. To the corn, we added complimentary fruits and vegetables that would accentuate the texture and flavor of the corn.


Corn, Jicama, and Pineapple Salsa
Makes 3 cups
USE FRESH CORN!
3 ears corn, kernels cut from cobs (2 ¼ cups)
¼ teaspoon baking soda
Salt and pepper
2 tablespoons lime juice
1 tablespoon vegetable oil
½ teaspoon honey
¾ cup pineapple, cut into ¼ -inch pieces
½ cup jicama, cut into ¼ -inch pieces
1 small shallot, minced (about 3 tablespoons)
2 serrano chiles, stemmed, seeds reserved, and minced
¼ cup chopped fresh cilantro

1. Bring 2 cups water to boil in small saucepan over high heat. Stir in corn, baking soda, and ¼ teaspoon salt; remove pan from heat and let stand for 10 minutes. Drain corn and let cool slightly, about 10 minutes.

2. Whisk lime juice, oil, honey, 1/8 teaspoon salt together in bowl. Add corn, pineapple, jicama, shallot, chiles, and cilantro to lime juice mixture and toss to combine. Let stand for 10 minutes. Season with salt and pepper to taste; serve.

CROSTATA!

I am on (yet) another diet so it is torture to post this recipe cos I cant make it or I'll eat it!
I challenge someone to make it and tell me what it tastes like! And ill send you a free gift if you do!

Ingredients
2 1/3 cups  flour
1 cup sugar
1/2 tsp baking powder
salt
2 sticks unsalted butter, cold and cut into pieces, plus more for the pan
2 large egg yolks
1 12-ounce jar orange marmalade

Directions
Heat oven to 375° F.
In a large bowl, combine the flour, sugar, baking powder, and 1/4 teaspoon salt. Add the butter pieces and blend with your fingertips until the mixture is crumbly.

Add the egg yolks and knead just until the dough comes together. Form the dough into a disk. Cover with plastic wrap and refrigerate for 15 minutes.

Using your fingertips, evenly press 2/3 of the dough into a buttered 10-inch pie plate. Spread the marmalade evenly over the top.

Roll the remaining dough into six 1/2-inch-wide strips and place them in a crisscross pattern over the marmalade. Bake until lightly golden, 40 minutes.

Just FYI - its over 500 calories a serving... OUCH!!

Scallion soup

Thanks to Saveur for this recipe


Photo: James Baigrie

 SERVES 4 – 6
This is cookbook author Colman Andrews's variation on vichyssoise.
5 large bunches scallions
2 tbsp. butter
1 tbsp. extra-virgin olive oil
1 russet potato, peeled and thinly sliced
6 cups chicken stock
Salt and freshly ground black pepper
1/2 cup heavy cream
1. Trim and thinly slice scallions; set aside 1/2 cup in a small bowl for garnish, and cover with plastic wrap.
2. Melt butter with olive oil in a medium heavy-bottomed pot over medium-low heat. Add scallions, and cook, stirring often, until soft but not browned, about 20 minutes. Add potatoes and chicken stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until potatoes begin to disintegrate, 35–40 minutes. Season to taste with salt and pepper.
3. Allow soup to cool slightly; then purée in an electric blender or food processor until smooth. Stir in cream, mixing in thoroughly, and adjust seasonings. Serve hot or cold, garnished with reserved scallions.